Foodborne

2. transfer of allergens from food containing an allergen to the food served to a customer.
3. ___ pesticides, cooking processes, additives
8. occurrence of similar illness among two or more people in which an investigation links the illness to consumption of a common meal or food item
9. infectious food borne illness, salad, raw veggies, dairy, poultry, problem in immunocompromised
10. ____
12. ___ most frequent types of foodborne illness in US; 2-4 million cases every year in US + 500 deaths per year
15. bug or flu, not related to influenza, easily spread when infected person handles food
17. ___

1. stone, glass, metal, plastic
4. ilness ___ Illness acquired by consumption of contaminated food; frequently referred to as food poisoning
5. virus-mediated inflammation of the liver; associated with fruits, sandwiches, cold cuts, dairy foods, infected workers
6. ____ bacterial, viral, fungal, parasite, prion
7. ___
11. ___
13. ___ rod shaped, motile, gram-negative, non-spore forming (enteritidis and typhimurium)
14. spreading of bacteria or other pathogens from one food to another
16. A ___